My talented friend Christina has created some absolutely delicious recipes, and this is one of them! These gluten free lemon (or lemon poppy seed) muffins are SO light and fluffy. I adjusted this recipe below when I made the light & fluffy orange muffins and chocolate chocolate chip muffins recipes. Here's the original - perfect when you need a bite of citrus during those winter months. Enjoy!
Makes 24 muffins
Preheat oven to 350 F. Line tins with paper liners OR spray with GF nonstick cooking spray.
In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp poppy seeds (optional)
Add and beat 2-3 minutes until nice and smooth, using whisk attachments:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 - 1 1/2 cup sugar (They're more of a dessert if you add the extra sugar, but I like it with less)
1 cup butter, softened
1/4 cup lemon juice
2 Tbsp packed lemon zest (OR 5 drops lemon essential oil)
Divide into prepared muffin cups. If you have concerns about your muffins sinking in the middle, you can let the batter rest in the muffin tins for 20 minutes before baking. I've tried it both ways and never had issues, but I do find they rise a little extra if you've let them rest before baking. Bake muffins at 350 F for 15-20 minutes until golden brown on top.
While muffins are still warm/hot, whisk together and glaze over the top of the muffins:
1/2 cup powdered sugar
2 Tbsp fresh lemon juice
zest 1 lemon
Yummy Lemon Muffins - these are delicious with or without poppy seeds.
Lemon or Lemon Poppy seed Muffins
Based on the recipe by my amazing friend, Christina Hansen! You're awesome!Makes 24 muffins
Preheat oven to 350 F. Line tins with paper liners OR spray with GF nonstick cooking spray.
In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp poppy seeds (optional)
Add and beat 2-3 minutes until nice and smooth, using whisk attachments:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 - 1 1/2 cup sugar (They're more of a dessert if you add the extra sugar, but I like it with less)
1 cup butter, softened
1/4 cup lemon juice
2 Tbsp packed lemon zest (OR 5 drops lemon essential oil)
Divide into prepared muffin cups. If you have concerns about your muffins sinking in the middle, you can let the batter rest in the muffin tins for 20 minutes before baking. I've tried it both ways and never had issues, but I do find they rise a little extra if you've let them rest before baking. Bake muffins at 350 F for 15-20 minutes until golden brown on top.
Just out of the oven - I like them to be this nice golden brown. Once on the cooling rack, you can glaze, if desired.
While muffins are still warm/hot, whisk together and glaze over the top of the muffins:
1/2 cup powdered sugar
2 Tbsp fresh lemon juice
zest 1 lemon
Freshly glazed lemon muffins, ready to eat! Yum!
